- Easy Low Carb Stuffed Portobello Mushroom Caps are an easy, super tasty, low carb main dish! Ground beef, cheese, cauliflower and pasta sauce meld together with tender baked mushroom caps for a pure comfort food experience.
Whether seared, stuffed or sautéed, these satisfying mushrooms make for delicious main dishes, and they even level up your intake of nutrients like vitamin D, selenium and potassium. These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita.
Stuffed Portobello Mushroom Caps are a delicious main course or fun appetizer! Preheat oven to 375°F. Brown ground beef, onion and garlic until no pink remains. Drain any fat. Add riced cauliflower and Italian seasoning and cook an additional 5-7 minutes or until softened.
There aren’t that many carbs in portabella mushrooms but, there are carbs in artichokes and spinach. That’s why I don’t recommend eating a whole stuffed mushroom. One medium artichoke has about 13 grams of carbohydrates, but over half the carbs are fiber. So if you count net carbs, it shouldn’t be an issue.